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Do you ever spend an entire day dreaming of a dish – even stopping at the grocery store to get a thing or two you need to make it – only to realize you are missing a key component? That’s what happened to me today. Originally, I envisioned this dish with chipotles in adobo, rather than paprika, Worcestershire, garlic hot sauce, hot horseradish mustard, and crushed red pepper flakes. But I adapted from my original plan, and I think this dish turned out better for it.

The flavors here were decidedly Southwestern – reminiscent of barbecue beans. Slightly spicy and slightly sweet and all-around delicious, this was everything I had craved all day and more. This dish was amazingly meaty and filling for a vegetarian dish. I am full, full full and there are plenty of leftovers to play with in the days ahead!